Now there’s another reason to visit the oh-so-chic PuXuan Hotel and Spa in the Chinese capital as it’s appointed seasoned chef Basil Yu, who’s worked in several Michelin-starred kitchens including the Landmark Mandarin Oriental and Amber in Hong Kong. In his role, Yu is overseeing the hotel’s Western kitchen culinary offerings, which include Rive Gauche, The Lobby Lounge, Tea Room and the PuXuan Club.
With 16 years of culinary experience in top restaurants and luxury hotels in Hong Kong, China and Canada, Yu has developed a unique culinary style. He was inspired to become a chef after working in in a Chinese restaurant while studying Engineering Management at Sydney’s University of Technology. After graduating, he started over, training at Le Cordon Bleu Paris Ottawa Culinary Arts Institute in Canada.